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AMI Foundation Hosts One-Day Seminar in Atlanta, GA, to Highlight Sanitary Design Principles

Tuesday, December 17, 2002
 

Washington, DC—The AMI Foundation, together with the Food Processing Machinery Association and the International Association of Food Industry Suppliers, will hold the Sanitary Design Principles Seminar on Jan. 21, 2003, at the Hilton Atlanta in Atlanta, GA.

The course is designed to present in detail the 10 principles of sanitary design recently developed by a special AMI Foundation Equipment Design Task Force. Processors of ready-to-eat meat and poultry, equipment designers and suppliers serving the industry will benefit from this one-day workshop that will focus on how to put these new principles to work for companies, products and customers.

Plant layout and equipment design are key factors in ensuring the safety of ready-to-eat meat and poultry products. The workshop will help participants assess whether their own equipment specifications measure up and whether they are designed for optimum sanitary operation, whether plants are prepared to solve sanitation and operation problems immediately to avoid recalls, and whether equipment is designed to prevent harborage of microbial pathogens.

Representatives from the following task force companies will present materials at the workshop: Kraft Foods North America, Hatfield Quality Meats, Tyson Foods Inc., Smithfield, Excel/Cargill, Ed Miniat, Inc., Sara Lee Foods, ConAgra Refrigerated Prepared Foods, Bar-S Foods Co. and Hormel Foods Corporation. Presentations will cover development of the principles and application of the measurement criteria associated with the principles, cleaning sanitation in the processing environment, experience with equipment design and quality/safety, and the sanitary design checklist tool.
The one-day workshop is $450 for AMI supplier members; $275 for AMI packer/processor members and $550 for nonmembers.

For hotel reservations, call the Hilton Atlanta directly at 404/659-2000 by January 6, 2003. Mention AMI to receive a special discounted rate of $176 per night for a single occupancy and $186 for a double occupancy.

For more information about the seminar, contact anuttall@meatinstitute.org.

The AMI Foundation is a nonprofit organization dedicated to research, education and information that benefit the meat and poultry industry. Originally created in 1944, the AMI Foundation today solicits grants from government, industry and other organizations to fund a broad range of food safety, worker safety, nutrition and consumer information projects.


For more information contact:
Janet Riley
Vice President, Public Affairs
703-841-3635
jriley@meatinstitute.org
Josee Daoust
Manager, Public Affairs
703-841-3641
jdaoust@meatinstitute.org

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